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Healthy Vegetarian Carrot Snack Cake

Healthy Vegetarian Carrot Snack Cake created by Sassy12376

A truly healthy snack cake! This makes a large panful - cut into squares it keeps well in the fridge in a sealed container for a few days and makes a light but satisfying snack, or breakfast, or picnic munchie. This recipe comes from an Indian cooking website, the name of which I have lost. If you recognize this recipe and know who invented it, please let me know!

Ready In:
1hr
Yields:
Units:

ingredients

directions

  • Turn on the oven, set to 350.
  • Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
  • Mix anise, bananas, oil and brown sugar in a smaller bowl.
  • Add wet ingredient mixture to dry ingredient mixture, and stir gently but thoroughly. Add some milk, a bit at a time, if the batter is too thick to stir comfortably (it should be thick, though, not runny!).
  • Pour into large buttered cake pan.
  • Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
  • Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!
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RECIPE MADE WITH LOVE BY

@Elise and family
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@Elise and family
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"A truly healthy snack cake! This makes a large panful - cut into squares it keeps well in the fridge in a sealed container for a few days and makes a light but satisfying snack, or breakfast, or picnic munchie. This recipe comes from an Indian cooking website, the name of which I have lost. If you recognize this recipe and know who invented it, please let me know!"
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  1. Sassy12376
    Healthy Vegetarian Carrot Snack Cake Created by Sassy12376
    Reply
  2. Sassy12376
    Very nutty, very yummy. I don't like banana "flavored" food but I have never whipped raw bananas so I gave it a try. I used my Ninja blender for bananas and it whipped them smooth and almost like a thick syrup. I also used sweetened coconut out of bulk food area of grocery store, could not find unsweetened, but I love coconut so I had to have it! I also used regular vegetable oil because I already had that. Cooked it a little too long at 40 min, good but I would prefer moister. Whole wheat flour was not overbearing just nutty flavor...will make these again.
    Reply
  3. Elise and family
    A truly healthy snack cake! This makes a large panful - cut into squares it keeps well in the fridge in a sealed container for a few days and makes a light but satisfying snack, or breakfast, or picnic munchie. This recipe comes from an Indian cooking website, the name of which I have lost. If you recognize this recipe and know who invented it, please let me know!
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